Antipasto Skewers

Serve these bright, flavorful appetizers before an Italian meal. They can be made up to 3 hours in advance and you can simply halve the recipe to feed a smaller crowd. Recipe from the Whole Foods Market website:

Yield: 24 servings
Community Recipe from

Recipe Time

Prep Time:
Refrigerate: 1 Hour


  • 24 artichoke hearts, drained and quartered
  • 1 cup(s) Italian vinaigrette
  • 48 bocconcini (small mozzarella balls)
  • 3 grilled or sautéed portobello mushrooms, each cut into eighths
  • 3 roasted red peppers, seeded and cut into 1-inch pieces
  • 3 roasted yellow peppers, seeded and cut into 1-inch pieces
  • 1/4 cup(s) roasted garlic oil
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 24 6-inch bamboo skewers
  • 8 large basil leaves, thinly sliced


  1. Toss artichoke hearts with vinaigrette in a large bowl. Put bocconcini, mushrooms, peppers, garlic oil, salt and pepper into a second large bowl and toss well. Cover both with plastic wrap and refrigerate for 1 hour.

  2. Thread bocconcini, peppers, mushrooms and artichoke hearts onto skewers, alternating them as you go so that each skewer has a bit of each. Place the skewers in a wide-mouthed jar or other decorative container, or arrange them on a platter. Garnish with basil and serve.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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